Equipment
Ingredients
Main
- 500 ml double cream
- 150 g caster sugar
- 75 ml lemon juice, freshly squeezed
- 10 g lemon zest, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 575 kcal
- Protein
- 4 g
- Carbohydrates
- 43 g
- Fat
- 45 g
- Fiber
- 0 g
- Sugar
- 42 g
- Sodium
- 34 mg
- Saturated Fat
- 29 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 141 mg
- Potassium
- 143 mg
- Calcium
- 87 mg
- Iron
- 0.2 mg
- Magnesium
- 10 mg
- Phosphorus
- 74 mg
- Zinc
- 0.3 mg
- Vitamin A
- 514 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.25 mg
- Niacin
- 0.1 mg
- Folate
- 9 mcg
- Water
- 91 g
Sources: USDA FoodData Central
Method
Finely grate the zest from the lemons and squeeze the juice, measuring exactly 75ml of liquid. Set both aside separately.
In a medium saucepan, combine the double cream, caster sugar, and lemon zest. Place over medium heat and stir gently until the sugar is completely dissolved into the cream.
Increase the heat slightly to bring the mixture to a rolling boil. Allow it to boil vigorously for exactly 3 minutes, stirring frequently and lowering the heat slightly only if it threatens to boil over the sides of the pan.
Remove the saucepan from the heat and let it rest for 1 minute. Pour in the lemon juice and whisk gently. The mixture will visibly thicken slightly as the acid reacts with the hot fat.
Pour the hot mixture through a fine mesh sieve into a heatproof measuring jug, pressing gently on the zest to extract maximum flavor before discarding the solids.
Divide the strained posset evenly among 4 serving glasses. Allow them to cool briefly at room temperature, then transfer to the refrigerator to chill for at least 4 hours until completely set.
Chef's Notes
- The fat content of the cream is the single most critical variable in this recipe. You must use heavy cream or double cream with at least 36 percent butterfat. Lower fat creams will curdle uncontrollably when the acid is introduced.
- Boiling the cream and sugar mixture for three minutes reduces the water content and concentrates the fats. Do not rush this step, as the concentration is essential for achieving a firm, spoonable set rather than a sloppy pudding.
- Straining the mixture removes the zest and any trace amounts of coagulated milk proteins, ensuring a perfectly smooth, glassy mouthfeel. Do not skip the sieve.
- Allowing the boiled cream to cool in the saucepan for one minute before whisking in the lemon juice helps prevent the dairy from experiencing temperature shock, which can cause minor splitting.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap to prevent the cream from absorbing odors from the refrigerator.
Troubleshooting
Posset did not set and remains liquid after chilling
Cause: Cream fat content was too low, or the mixture was not boiled long enough to evaporate excess water
Fix: Cannot be fixed once chilled, but it can be enjoyed as a rich dessert sauce over fresh berries or sponge cake
Prevention: Ensure you are using high-fat double or heavy cream and maintain a full rolling boil for exactly 3 minutes
Mixture separated or curdled into lumps
Cause: The lemon juice was boiled with the cream, or the cream was heavily agitated after the juice was added
Fix: Cannot be fixed
Prevention: Always remove the cream from the heat completely before gently whisking in the acidic lemon juice
Cultural Context
The posset dates back to the Middle Ages in Britain, originally starting as a hot, spiced drink made of curdled milk and ale or wine, often used as a restorative remedy for colds. By the 16th century, it had evolved into a thicker, sweeter indulgence favored by the wealthy. The modern lemon posset drops the alcohol entirely, relying purely on citrus acid to set thickened cream into a delicate, chilled custard.
